Ingredients:

1 tablespoon oil
1 tablespoon cumin
8 dry red chillies
½ bulb garlic
1 coconut
200 grams mushrooms
1 tablespoon tamarind
Salt

Preparation:

Heat oil and sauté paste of ground cumin, chilies and garlic.
Add coconut milk. (Shred coconut, steep in hot water, and strain to extract 1½ to 2 cups coconut milk.) 
Add whole, steamed mushrooms.
Add tamarind water. (Steep tamarind in half-cup hot water and strain.) 
Add salt and let simmer till mushrooms are fully cooked. 

Serve with khichdi and papad.